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This slow cooking brisket recipe uses brewed coffee to give it a unique flavor.

Serves: 8-12

Prep Time:
Cook Time:
Total Time:

Ashkenazi Meat Entree

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4 lb. beef brisket
2 tsp. kosher salt
2 tsp. ground black pepper
All-purpose flour
2 tbs. olive oil
2 cups brewed coffee
1 cup chicken or beef broth
1 cup dry white wine
2 cups ketchup
1 tbs. lemon juice
1 onion, peeled and sliced
1 carrot, scraped and sliced


  1. Trim all visible fat from brisket.
  2. Sprinkle evenly with salt and pepper.
  3. Dredge brisket in flour
  4. Brown brisket in olive oil using a large skillet over medium high heat
  5. Place onion and carrot slices into roasting pan.
  6. Transfer browned brisket to the roasting pan, and place on top of the vegetables
  7. Whisk together coffee, broth, wine, ketchup and lemon juice. Pour over brisket.
  8. Bake, covered, at 375 degrees (F) for one hour.
  9. Turn heat down and bake for 3 additional hours at 300 degrees (F)
  10. Remove brisket from pan. Allow to cool slightly then cut across the grain with a sharp knife into thin slices.
  11. Strain pan drippings, using a gravy strainer, and discard fat.
  12. Serve sauce with brisket.

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